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Like Kevin McAllister, I like a plain cheese pizza. Don’t get me wrong, hand me a loaded slice and I’m a happy girl, but the classic combination of soft, gooey cheese combined with sweet bites of garlic can’t be beaten in my mind.
I love that this thin crust pizza crust has a simple two ingredients (we're using a simplified Fat Head dough), making it super fast and easy to whip up. For more topping ideas, check out these keto pizza recipes.
Recipe Tips and Swaps
Making this pizza is so easy! Here are a few helpful tips:
- Melting the Mozzarella: When melting the mozzarella, make sure to do it in short bursts (30 seconds at a time) to avoid overcooking. Stir well between bursts to ensure it melts evenly. Don't have a microwave? Simply melt on the stove by placing the mozzarella in a non-stick saucepan and melting it on low for a minute or two.
- Rolling the Dough: To prevent the dough from sticking while rolling it out, place it between two sheets of parchment paper. This makes it easier to shape and transfer to your baking sheet.
- Adding Toppings: While this recipe focuses on a simple garlic and cheese topping, you can easily customize it. Add pepperoni, mushrooms, or bell peppers to make it more hearty. Just be mindful of keeping it low-carb if that’s your goal.
- Herbs & Seasoning: A sprinkle of fresh herbs like parsley or basil can add a burst of flavor and color. A light drizzle of extra virgin olive oil before serving can also enhance the taste.
How to Make Nut-Free Keto Pizza
Making nut-free low-carb pizza is easy! Simply swap the 2/3 cup (67 g/ 2.4 oz) of almond flour for 6 tablespoons (48 g/ 1.7 oz) of coconut flour OR 8 tablespoons (57 g/2 oz) of flax meal.
If you're using any of these nut-free options, also add about 4 tablespoons (57 g/ 2 oz) of cream cheese (added to the mozzarella before melting). Alternatively, you can even swap the almond flour for an equal amount of ground sunflower seeds (no cream cheese needed).
How Long Can I Store This Pizza For?
Store any leftovers wrapped in cling wrap in the fridge for up to 3 days. Reheat in the oven or a skillet to keep the crust crispy. Avoid microwaving, as it can make the crust soggy.
You Will Love These Keto Pizza Recipes
Also, don't forget to check out these 12 Low-Carb Pizza Alternatives!
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs3.3 grams
Protein11.9 grams
Fat13.7 grams
Calories184 kcal
Calories from carbs 7%, protein 26%, fat 67%
Total carbs4.2 gramsFiber0.8 gramsSugars1.2 gramsSaturated fat5.7 gramsSodium284 mg(12% RDA)Magnesium34 mg(8% RDA)Potassium138 mg(7% EMR)
Ingredients (makes 8 servings)
Super simple keto pizza crust:
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (67 g/ 2.4 oz)
Topping:
- 2 tsp butter or ghee
- 2 cloves garlic, finely chopped
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- Optional: fresh herbs and extra virgin olive oil to drizzle on top
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Place the crust mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and continue to heat in 30 second bursts until fully melted.
- Add almond flour and mix well.
- Roll the dough out into a circle, approx. 20 - 25 cm/ 8 - 10 inches. Prick holes in the crust evenly, using a fork. Place on a lined tray and bake for 10 minutes.
- While the crust bakes, melt the butter or ghee on high heat and add the finely chopped garlic. Sauté until tender.
- When the crust is ready, remove from oven and spoon the garlic evenly over the top.
- Add the mozzarella cheese and place back in the oven for a further 10 minutes.
- Serve hot, optionally with a scatter of fresh herbs such as parsley for color, and a drizzle of extra virgin olive oil.
- Store, wrapped in cling wrap, in the fridge for up to 3 days.
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (67 g/ 2.4 oz)
- 2 tsp butter or ghee
- 2 cloves garlic, finely chopped
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- Optional: fresh herbs and extra virgin olive oil to drizzle on top
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Place the crust mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and continue to heat in 30 second bursts until fully melted.
- Add almond flour and mix well.
- Roll the dough out into a circle, approx. 20 - 25 cm/ 8 - 10 inches. Prick holes in the crust evenly, using a fork. Place on a lined tray and bake for 10 minutes.
- While the crust bakes, melt the butter or ghee on high heat and add the finely chopped garlic. Sauté until tender.
- When the crust is ready, remove from oven and spoon the garlic evenly over the top.
- Add the mozzarella cheese and place back in the oven for a further 10 minutes.
- Serve hot, optionally with a scatter of fresh herbs such as parsley for color, and a drizzle of extra virgin olive oil.
- Store, wrapped in cling wrap, in the fridge for up to 3 days.
Nutrition (per serving, 1 slice)
Calories184kcal
Net Carbs3.3g
Carbohydrates4.2g
Protein11.9g
Fat13.7g
Saturated Fat5.7g
Fiber0.8g
Sugar1.2g
Sodium284mg
Magnesium34mg
Potassium138mg
Detailed nutritional breakdown (per 1 slice)
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